Potluck Pumpkin Torte
Info
INGREDIENTS
Crust
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1 2/3 cups graham cracker crumbs
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1/3 cup sugar
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1/2 cup butter, melted
Cream Cheese Filling
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2 packages cream cheese, softened
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3/4 cup sugar
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2 large eggs
Pumpkin Filling
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2 envelopes unflavored gelatin
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1/2 cup cold water
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1 can (30 oz) pumpkin pie filling
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1 can (5-1/2 oz) evaporated milk
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2 large eggs, lightly beaten
Topping
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1 carton (12 oz) frozen whipped topping, thawed
INSTRUCTIONS
- In a small bowl, combine the crumbs, sugar and butter. Press onto the bottom of an ungreased 13-in. x 9-in. baking dish; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake at 350° for 25-30 minutes or until center is almost set.
- Meanwhile, in a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a large saucepan, combine pie filling and evaporated milk. Bring to a boil. Add gelatin; stir until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly.
- Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Cool for 10 minutes. Spread over cream cheese layer. Spread whipped topping over top. Cover and refrigerate overnight.
Nutrition
1 piece: 413 calories, 24g fat (15g saturated fat), 109mg cholesterol, 296mg sodium, 42g carbohydrate (32g sugars, 2g fiber), 7g protein